This Easy Cream Cheese Chicken is weeknight brilliance – tender chicken strips with mushrooms and onions in a luxuriously creamy sauce, topped with melted mozzarella and ready in less than 30 minutes!
If you love quick, comforting dinners like my Baked Cream Cheese Chicken and Creamy Tuscan Chicken, this stovetop version is going to become one of your most-made weeknight meals!
I’ve been making this recipe for years whenever I need something quick but still properly satisfying. What I love about it is how that cream cheese melts down with the chicken stock to create this incredibly rich sauce without needing heavy cream (which I never seem to have in the fridge!). The seared chicken strips, sautéed mushrooms and onions all get coated in that gorgeous sauce, then everything’s topped with melty mozzarella.
It’s one of those recipes that looks and tastes like you’ve spent ages on it, but honestly, it’s just seven main ingredients and about 25 minutes from start to finish. I’ve even made it when we’ve had people over and it’s always a massive hit!
Why You’re Going To Love This Recipe
- Ready in 25 minutes – perfect for busy weeknights.
- Only 7 ingredients – simple and straightforward.
- No heavy cream needed – the cream cheese creates that luxurious sauce.
- Naturally gluten-free – and low-carb if that’s your thing.
- Family-friendly – even fussy eaters love this one.
- Great leftovers – reheats beautifully for lunch the next day.
Jump to:
- Why You’re Going To Love This Recipe
- What You Need
- Making It
- Handy Tips
- Questions You Might Have
- More Easy Chicken Dinners
What You Need
Simple ingredients create this comforting dinner!
Note: Full measurements and complete instructions are in the recipe card at the bottom.
- Chicken breasts – 680g (1½ lbs), cut into strips. This helps them cook evenly and quickly.
- Olive oil – 2 teaspoons for cooking.
- Onion – 1 small one, chopped.
- Mushrooms – 225g (8oz) white button mushrooms, sliced. Skip these if you’re not keen!
- Garlic – 2 cloves, minced.
- Cream cheese – 115g (4oz). I use reduced-fat and it’s still gorgeously creamy.
- Chicken stock – 60ml (¼ cup) is all you need.
- Mozzarella – 50-115g (¼-½ cup) shredded for topping.
- Salt and pepper – for seasoning.
- Fresh parsley – optional garnish but adds nice freshness.
Making It
This comes together in one pan!
Note: Pop down to the recipe card for exact quantities and the complete method.
Sauté the vegetables
Heat your olive oil in a large frying pan over medium heat. Add your chopped onion and sliced mushrooms and cook for 4-5 minutes until they’ve softened nicely. Add the garlic and cook for another 30 seconds until fragrant.
Cook the chicken
Whilst your vegetables are cooking, slice your chicken breasts into long strips and season with salt and pepper. Turn the heat up to medium-high and add your seasoned chicken strips to the pan. Sear for 6-8 minutes, turning once, until they’re golden brown on both sides.
Make the sauce
Add your cream cheese and chicken stock to the pan. Stir everything together until the cream cheese melts completely and creates a smooth, gorgeous sauce that coats all the chicken and vegetables.
Add the cheese and finish
Sprinkle the mozzarella over the entire pan. Pop a lid on, reduce the heat, and cook for another 2-3 minutes until the cheese melts and the chicken is cooked through (it should reach 74°C/165°F if you’re checking with a thermometer). Taste and add more salt and pepper if needed.
Serve
Serve over fluffy steamed rice with the sauce spooned over everything. Scatter with fresh parsley if you’re using it.
Handy Tips
Little tricks to make this even better:
- Cut chicken into strips – cooks more evenly and quickly.
- Don’t overcook – strips cook faster than whole breasts, so watch them!
- Use reduced-fat cream cheese – works brilliantly and cuts calories.
- Skip mushrooms – still delicious without if you’re not a fan.
- Try chicken thighs – they’ll need a few extra minutes but are lovely and juicy.
- Add vegetables – stir in cooked broccoli or peas at the end.
- Prep ahead – chop vegetables and slice chicken earlier in the day.
- Serve over anything – rice, quinoa, polenta, or mashed potatoes all work.
- Storage – keeps in the fridge for 4-5 days.
- Reheating – slice chicken smaller and microwave with a splash of stock to keep it moist.
Questions You Might Have
Can I use chicken thighs instead?
Absolutely! They’ll take a bit longer to cook through, so add an extra few minutes and check they’re done before serving.
What if I don’t have mushrooms?
No worries! This is still delicious without them. The sauce will be just as lovely.
Can I use fat-free cream cheese?
I wouldn’t recommend it – it doesn’t melt as well and the texture isn’t as creamy. Reduced-fat works brilliantly though!
The sauce is too thick – what do I do?
Just add a splash more chicken stock or even water to loosen it up to your preferred consistency.
Can I make this ahead?
You can prep the vegetables and chicken in advance, but it’s best cooked fresh. It only takes 25 minutes though, so it’s quick enough for weeknight cooking!
What if I don’t have chicken stock?
Vegetable stock works fine, or even just water in a pinch. The cream cheese carries most of the flavour.
Can I freeze leftovers?
I wouldn’t recommend it – cream cheese sauces don’t freeze and thaw well. Best to keep it in the fridge and enjoy within 4-5 days.
More Easy Chicken Dinners
Other quick chicken dishes perfect for busy nights:
Easy Cream Cheese Chicken
Tender chicken strips with mushrooms and onions in a luxuriously creamy sauce, topped with melted mozzarella – ready in less than 30 minutes!
Course: Main Course, Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
- 2 teaspoons olive oil
- 1 small onion, chopped
- 8 oz (225g) white button mushrooms, sliced
- 2 garlic cloves, minced
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into strips
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 4 oz (115g) cream cheese (regular or reduced-fat)
- ¼ cup (60ml) chicken stock
- ¼-½ cup (50-115g) mozzarella cheese, shredded
For serving:
- Steamed rice (white or brown)
- 3 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat the olive oil in a large frying pan over medium heat.
- Add the onion and mushrooms and cook for 4-5 minutes until softened. Add the garlic and cook for another 30 seconds.
- Meanwhile, slice the chicken into strips and season with salt and pepper.
- Increase the heat to medium-high and add the seasoned chicken strips to the pan. Sear for 6-8 minutes, turning once, until golden brown.
- Add the cream cheese and chicken stock, stirring until the cream cheese melts completely and creates a smooth sauce.
- Sprinkle the mozzarella over the entire pan, then cover, reduce heat, and cook for another 2-3 minutes until the chicken is cooked through (internal temp should be 165°F/74°C). Season to taste with extra salt and pepper.
- Serve the chicken and mushrooms over steamed rice, garnished with parsley if desired.
Notes
HELPFUL TIPS
- Cut chicken into strips – cooks more evenly and quickly.
- Don’t overcook – strips cook faster than whole breasts.
- Reduced-fat cream cheese works brilliantly.
- Skip mushrooms – still delicious without them.
- Try chicken thighs – add a few extra minutes cooking time.
- Add vegetables – stir in cooked broccoli or peas at the end.
- Prep ahead – chop veg and slice chicken earlier.
- Serve over rice, quinoa, polenta, or mashed potatoes.
- Storage – refrigerate for 4-5 days.
- Reheating – slice chicken smaller, microwave with a splash of stock.
